- April 2008
- Serves 6
- Takes 20 min to make, plus 1¼ hour to bake
A simple French dish that amounts to indulgent cheesy potatoes. Cooked in a vegetable stock, they go beautifully with a roast guinea fowl for a special occasion.
- 1.2 kg floury potatoes
- 1 vegetable stock cubes (we like Knorr)
- 25g butter
- 50g gruyere, grated
- Preheat the oven to 180c/fan160c /gas 4. Lightly butter a shallow 2 litre ovenproof dish. Slice the potatoes as thinly as you can, or use a mandolin if you have one, leaving the peel on. Layer the potatoes in the buttered dish, seasoning between layers.
- Dissolve the stock cube in 500ml boiling water and pour over the potatoes. Dot with butter and cover with foil. Bake for 1 hour or until the potatoes are tender. Remove the foil and sprinkle with cheese. Bake for a further 15 minutes, until golden.
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